1 cup sago (sabudana, jevarisi)
3/4 cup sugar (adjust as per needs)
1 cup milk
2 tsp ghee
Wash the sago and keep it close for a while. Sprinkle some water in between and keep it closed for about 15-20 minutes.
Heat the ghee, add the cashews. When it starts changing colour, add the sago and some water. Keep mixing it else it will stick to the vessel. Keep adding some water till sago gets cooked.
Add sugar and mix well. Allow it to cool for some time. Add the milk.